Methods for the isolation, maintenance and identification of yeasts

Yarrow, D.

doi:10.1016/b978-044481312-1/50014-9

Cited by 828 publications

(809 citation statements)

References 0 publications

Supporting

Mentioning

787

Contrasting

Unclassified

Order By: Relevance

“…The only clear difference was found in the growth temperature, O. paradorogensis grew at 35 C but not at 36 C. Whereas P. dorogensis was reported to grow at 40 C (Péter et al, 2003). In the present study, the type strain of this P. dorogensis grow at 41 C but not at 42 C. Ascospores are abundantly produced on the usual growth media for yeasts such as YM agar and YM broth but poorly on the ME sporulation medium of Wickerham (Yarrow, 1998). Asci are usually formed after mother-daughter conjugation, but also after conjugation between independent cells.…”

Section: Resultsmentioning

confidence: 92%

See 1 more Smart Citation

Ogataea paradorogensis sp. nov., a novel methylotrophic ascomycetous yeast species isolated from galleries of ambrosia beetles in Japan, with a close relation to Pichia dorogensis

Nakase¹,

Ninomiya²,

Imanishi³

et al. 2008

J. Gen. Appl. Microbiol.

View full text Add to dashboard Cite

Two yeast strains isolated from galleries of ambrosia beetles in Japan and maintained in NITE Biological Resource Center (NBRC) as Pichia pini were found to represent a hitherto undescribed species. This species shows close relationship to Pichia dorogensis by the sequence analysis of the D1/D2 domain of 26S rDNA but is clearly differentiated from it by a DNA-DNA reassociation experiment. It is described as Ogataea paradorogensis sp. nov. The vegetative cells and asci of this species are surrounded with distinct capsules like P. dorogensis. One to four hat-shaped ascospores, which tend to be liberated from the asci at maturation, are formed in the ascus. Key Words--hat-shaped

show abstract

Section: Resultsmentioning

confidence: 92%

“…Most of the morphological, physiological, and biochemical characteristics were examined by the methods described by Yarrow (1998). The maximum growth temperature was determined in YM broth using metal block baths at 1 C intervals.…”

Section: Methodsmentioning

confidence: 99%

Ogataea paradorogensis sp. nov., a novel methylotrophic ascomycetous yeast species isolated from galleries of ambrosia beetles in Japan, with a close relation to Pichia dorogensis

Nakase¹,

Ninomiya²,

Imanishi³

et al. 2008

J. Gen. Appl. Microbiol.

View full text Add to dashboard Cite

show abstract

“…Isolates were defi nitively identified based on their microscopic, macroscopic, and biochemical characteristics as described by classical methodologies, including colony morphology, production of germinative tubes, micromorphological analyses, and carbohydrate assimilation and fermentation tests 15 .…”

Section: Resultsmentioning

confidence: 99%

Antifungal susceptibility and distribution of Candida spp. isolates from the University Hospital in the municipality of Dourados, State of Mato Grosso do Sul, Brazil

Almeida

Shinobu-Mesquita

Svidzinski

et al. 2013

Rev. Soc. Bras. Med. Trop.

View full text Add to dashboard Cite

Introduction: Hospital infections caused by Candida spp. are a leading cause of morbidity and mortality in hospitalized patients, particularly those that are critically ill or immunocompromised. In this study, the distributio n of Candida species in isolates from the University Hospital of the Federal University at Grande Dourados and their in vitro susceptibility to antifungal drugs were analyzed. Methods: Yeasts were phenotypically identifi ed using classical methodologies. Antifungal susceptibility tests to amphotericin B and fl uconazole were performed using the broth microdilution technique. Results: A total of 50 Candida isolates were obtained from hospitalized patients during the study period. We analyzed yeast isolates from urine (n=31; 62%), blood (n=12; 24%), and tracheal secretions (n=7; 14%). The following Candida species were identifi ed: C. tropicalis (n=21; 42%), C. albicans (n=18; 36%), C. glabrata (n=10; 20%), and C. krusei (n=1; 2%). Antifungal susceptibility tests demonstrated that C. albicans was susceptible to both antifungal agents. However, 31.2% of the non-C. albicans Candida isolates displayed dose-dependent susceptibility to fl uconazole, and 3.1% were resistant to amphotericin B. Conclusions: In contrast to previous reports, our results indicated that C. tropicalis was the most commonly isolated yeast species among the hospital patients. The predominance of non-C. albicans Candida infections confi rms the importance of species-level identifi cation for implementing appropriate antifungal therapies.

show abstract

“…O número de colônias de leveduras foi contado, e os diferentes morfotipos foram purificados e estocados em freezer a -86°C, para posterior identificação. As leveduras foram identificadas segundo procedimento padrão (Yarrow, 1998) e chaves taxonômicas presentes em Kurtzman e Fell (1998). A diferença significativa entre a quantidade de microrganismos durante a fabricação do queijo-de-minas frescal da Serra do Salitre foi avaliada utilizando o teste de Kruskal-Wallis.…”

Section: Methodsunclassified

Bactérias do acido láctico e leveduras associadas com o queijo-de-minas artesanal produzido na região da Serra do Salitre, Minas Gerais

Lima¹,

Lima²,

Cerqueira³

et al. 2009

Arq. Bras. Med. Vet. Zootec.

View full text Add to dashboard Cite

Em 10 fazendas da região da Serra do Salitre, MG, foram coletadas amostras de leite, soro fermentado (pingo), coalhada e queijo frescal para avaliar a microbiota de bactérias láticas e leveduras presentes. Uma diversidade menor de bactérias láticas foi observada durante a produção do queijo quando comparada à de leveduras. As espécies de bactérias láticas mais freqüentes foram Lactococcus lactis, Enterococcus spp., Enterococcus faecalis e Streptococcus agalactiae e de leveduras foram Debaryomyces hansenii e Kluyveromyces lactis. Apenas as populações de Enterococcus spp., Enterococcus faecalis e Leuconostoc mesenteroides apresentaram aumento significativo durante a produção do queijo. As espécies de bactérias láticas e leveduras encontradas nos diferentes substratos estudados podem ser responsáveis pelas características de aroma e sabor do queijo artesanal da Serra do Salitre.

show abstract

Methods for the isolation, maintenance and identification of yeasts

Cited by 828 publications

References 0 publications

Ogataea paradorogensis sp. nov., a novel methylotrophic ascomycetous yeast species isolated from galleries of ambrosia beetles in Japan, with a close relation to Pichia dorogensis

Ogataea paradorogensis sp. nov., a novel methylotrophic ascomycetous yeast species isolated from galleries of ambrosia beetles in Japan, with a close relation to Pichia dorogensis

Antifungal susceptibility and distribution of Candida spp. isolates from the University Hospital in the municipality of Dourados, State of Mato Grosso do Sul, Brazil

Bactérias do acido láctico e leveduras associadas com o queijo-de-minas artesanal produzido na região da Serra do Salitre, Minas Gerais

Contact Info

Product

Resources

About